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Berjaya University College of Hospitality

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Course Fees and Duration

Course Duration:
(24 m) 2 years
Course Tuition Fees:
Course Miscellanous Fees:


Berjaya Times Square
Location of Study:
Kuala Lumpur
Full Time/Part Time:
Full Time
Awarding University:
Berjaya University College of Hospitality

Diploma in Culinary Arts

  Institution: Berjaya University College of Hospitality

Field Of Study:
Arts, Humanities & Social Sciences
Level Of Study:
Course Subject:
Culinary Arts
Course Intake:
April, August, January

The Diploma in Culinary Arts is designed for those who have chosen to pursue an exciting career in culinary arts. This unique skills-driven programme takes you through key stages of classical and international cuisine preparation, garde manger, butchery, patisserie and bakery and at the same time, develops your professionalism and proficiency in producing food of world-class standards.

Why Choose This Programme?
You will gain valuable insights into the industry’s latest trends and the skills to create consumable masterpieces. This combination will make you a much sought-after professional in this industry. Furthermore, the strong networks garnered by the School of Culinary Arts will also give you an extra edge in your future career.

What To Expect From This Programme?
The programme begins with an orientation-level course where you are introduced to topics such as; basic culinary, kitchen hygiene, nutrition, baking, pastry, kitchen layout and design. After mastering the basics, the programme will then focus on advanced-level food preparation which includes cooking and plating whole dishes and pastries to perfection.

Programme Subjects
• Butchery • Kitchen and Hygiene Management
• Basic Culinary • Advance Cuisine and Restaurant Operations
• Garde Manger • Industrial Training
• Aseana Cuisine • Introduction to Business
• Catering Services • Workplace Communication
• Pastry and Baking • Personal Development Skills 1
• Malaysian Cuisine • Personal Development Skills 2
• Food Commodities • Personal Development Skills 3
• Kitchen Layout and Design • English for Academic Purposes
• Advance Pastry and Baking • Entrepreneurship Development
• Nutrition and Sensory Analysis • Computer Application in Hospitality
• Food and Beverage Cost Control • Business Ethics and Corporate Citizenship
• Menu Planning and Development • Pengajian Malaysia
• Basic Food and Beverage Services • Bahasa Kebangsaan A/B
• Cuisine and Restaurant Operations • Pendidikan Moral / Pengajian Islam
• Pastry Artistry • Vegetables and Fruit Carving

Internship Programme
You will undergo a semester of comprehensive training in the internship programme. It has been specially designed to give you an intensive hands-on learning experience within a challenging work environment.

Entry Requirements:
•   SPM / O-Levels / UEC or equivalent with a minimum of three (3) credits.
•    Applicants who possess other qualifications will be considered on a case-by-case basis.

January, April and August.

2 years and a semester of internship.


“This programme will enhance your supervisory, technical and personal skills. It will also broaden your mindset to ‘think out of the box’, as communication and problem-solving skills are essential in the culinary arts industry.”